•   6 1/2 cups sugar
  •   1 1/2 cups white vinegar
  •   1 3/4 cup finely chopped bell peppers (red or green)
  •   1 bottle Certo
Food coloring, opt. Tobasco, to taste (red or green depending on the peppers used) For green pepper jelly 1/3 cup finely minced fresh jalapeno peppers may be added. Put all of the ingredients into a heavy saucepan. Bring to a rolling boil. Remove from heat and let sit for 10 minutes. Stir in the Certo. Let stand 10 minutes longer. Pour into hot sterilized jars and seal.